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Method

Preheat the oven to 200C/gas 6/
fan 180C and very lightly butter a
12-hole muffin tin. Sift the flour and
baking powder into a bowl. In
another bowl, lightly beat the eggs,
then stir in the melted butter, milk
and honey. Add to the flour with the
remaining ingredients. Combine
quickly without overworking (it’s
fine if there are some lumps left –
you want it gloopy rather than fluid).
Spoon the mixture into the muffin
tin. Bake for 20-25 minutes until
well risen and pale golden on top.

Leave in the tin for a few minutes
before turning out. When cool, they’ll
keep in an airtight tin for two days.
(Can be frozen for up to 1 month.)

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Comments, questions and tips

Comments

I've made these a few times now and they've always been delicious although slightly on the heavy side and the batter has been very runny. Tonight I used wholemeal flour and added 100g coconut flakes to the batter and left out the cinnamon. They are lighter and taste fantastic, the batter was thicker and easier to handle.

Followed this recipe to the letter and it was delicious - it is packed with fruit and for breakfast with a mug of tea it is superb - a nice change from boring cereal or toast. I will definitely be making this again.

Does anybody have any tips on the defrosting of these, would I need to take them out the night before or do they only need a couple of hours?
Haven't made them yet but looking for healthier breakfast options and these look great.

I take them out the night before and they are just fine in the morning, I have even then popped them in the microwave for 10 seconds in the morning to have them warm - which is lovely. I would highly recommend these for breakfast - really filling and very tasty.

I have just make it, ,unfortunately I only got dry fruit. I use dry blueberry & cranberry. But is still turn out lovely. My partner love it , , thanx for awesome recipe, will make it again next week :-)

I have made these a few times now and my family love them, even those I thought wouldn't raved about them. I don't make any changes at all and find them very satisfying with a cup of tea for breakfast. As they are quite dense, you can't rush eating them and I find they keep me feeling full much longer than a couple of pieces of toast. They are a family favourite now in our house.

Really tasty. I used self raising flower and 1tsp of baking powder. 75g butter and 2tsp of cinnamon. I left out the apricots and used frozen mixed berries. Baked for 20 minutes. They turned out light and fluffy and all the family loved them. Very nice with Philadelphia cream cheese on top.

If you use frozen blueberries they don't seem to sink and they come out perfectly cooked. The first time I made these I thought they were too sweet and fruity. After a few tries I now use only 75ml honey and half the amount of all the fruits plus a few chopped dates and 50gms pecan nuts. I also use buttermilk instead of milk plus half tsp bicarbonate soda. This gives extra rise and a softer crumb. You could use half milk and half plain yoghurt if you don't have buttermilk. Using wholemeal flour gives a nicer texture I think. It's a great healthy muffin. A very adaptable recipe.

Either my scales malfunctioned on the flour, or there is a crazy amount of liquid vs dry ingredients in these. I'm a regular baker, and when I saw that my batter had the consistency of runny yogurt (difficult to spoon into the cases it was so runny), I considered adding extra flour, but decided to trust Good Food.

Mistake. After double the amount of time (in a pre-heated oven at gas 6), they looked still wobbly, but I gave up and took them out. They promptly sank. The inside was still wet goo, surrounded by exploded berries.

Even if something was mismeasured, the amount of fruit is excessive for my taste.

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